How to make Ravioles de Ricota

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Ravioles de ricota are the Sunday stuffed pasta of Italian-Argentine houses: ricotta, a little nutmeg, homemade or from the fideos shop. The sauce is tuco.

Ravioles de Ricota, with roots deeply embedded in the Italian-Argentine culinary tradition, grace the Sunday tables of many homes across Argentina. These delicate ravioli are filled with a creamy mixture of ricotta and a hint of nutmeg, wrapped in fresh pasta sheets that are either homemade or purchased from the local fideos shop. The dish is a beloved staple, capturing the essence of community and comfort. The taste is a harmonious blend of the mild, creamy ricotta, enhanced by the aromatic whisper of nutmeg and the salty richness of Parmesan. Each bite is enveloped in a luscious tuco, a robust tomato sauce that adds depth and warmth. This classic pairing creates a satisfying and comforting meal that resonates with the warmth of Sunday gatherings.